Colour: A naturally sweet wine, of dark dense mahogany colour.
Nose: Deep rich nose with reminiscent of prunes and chocolate.
Palate: Sumptuous wine of great intensity, rich concentrated fruit in the mouth with a full, rich, succulence, seemingly unending finish.
The right wine to end a meal in a marvellous way, to sip with dessert or topping ice-cream, fruit-salads and pastries or with blue cheese. Delicious refreshment with ice.
Grapes on their optimum degree of maturity are spread out on mats to dry in the sun until they become raisins. When pressed, they deliver intensely rich must to which grape alcohol is added to prevent fermentation and loss of sweetness. The “Solera System” for this wine was started in 1927.
Variety: 100% Pedro Ximénez
Acidity: 4.25 g/l tartaric acid
Sugar: 405 g/l
The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer. - Robert Parker 98 Points
A rank well above most PX sweeties, with lush but fresh aromas of raisin and spice that are distinctly not syrupy or heavy. Feels thick, but there's enough acidity to cut through the wine's weight. Flavors of caramel and chocolate are ideal, and the finish is smooth, not heavy, and has bounce in its step. A beautiful PX any way you cut it. - Wine Enthusiast Magazine 94 Points
Takes a slightly more elegant approach, with a profile of green tea, ginger and toasted cumin out front, backed by dark ganache, prune and raisin flavors. A lingering praline edge adds lift. Drink now. 500 cases made.-JM - Wine Spectator Magazine 92 Points